Sauerkraut Soup with Polish Sausage and Vegetables Recipe

If you’re craving a comforting, hearty soup that warms you up from the inside out, this Sauerkraut Soup with Polish Sausage and Vegetables Recipe is exactly what you want to make. I absolutely love how this soup balances tangy sauerkraut with savory sausage and creamy soups — it’s like a cozy hug in a bowl. Whether it’s a chilly fall evening or just a day when you need something filling and flavorful, this recipe hits the spot every single time.

When I first tried this recipe, I was amazed at how easy it was to throw together, especially since it uses a slow cooker. It’s a fantastic option for busy days because you can prepare everything quickly and let it simmer away while you get other things done. You’ll find that the combination of sauerkraut, Polish sausage, and tender veggies gives you a perfect balance of zest, richness, and freshness—making it a go-to for family dinners or casual gatherings.

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Ingredients You’ll Need

All the ingredients in this Sauerkraut Soup with Polish Sausage and Vegetables Recipe come together effortlessly to create a hearty, flavorful soup. I recommend looking for a good quality Polish sausage—you’ll taste the difference! Also, pick sauerkraut that has some juice for an extra depth of flavor.

• Polish sausage: Use smoked Kielbasa for the best smoky flavor; slice it into bite-sized coins for quick cooking and easy eating.
• Vegetable oil: Choose a neutral oil for browning the sausage without overpowering the flavor.
• Sauerkraut with juice: The juice adds tang and acidity that brightens the soup, so don’t drain it.
• Sliced potatoes (canned): Convenient and soft, canned potatoes absorb flavors beautifully without needing extra prep.
• Carrots: Fresh diced or sliced carrots add a subtle sweetness and lovely texture contrast.
• Onion: Finely diced to melt into the soup and provide a savory base note.
• Cream of chicken soup: Adds richness and a creamy, comforting body to the broth.
• Cream of mushroom soup: Complements the chicken soup’s creaminess with an earthy note.
• Chicken broth: The main liquid base—homemade or low-sodium store-bought will work great.
• Dill weed: Brings that classic fresh, slightly sweet herbaceous flavor that pairs perfectly with sauerkraut.
• Minced garlic: Adds savory depth and just a touch of bite.
• Sea salt: Enhances all the flavors—adjust to your taste.
• Black pepper: Adds a gentle warmth without overpowering the soup.
• Water: Used alongside broth to balance the soup consistency.

Variations

I like to change things up based on what I have or what my family’s craving. Feel free to swap ingredients or add your favorites—this recipe is pretty forgiving and super adaptable!

• Vegetarian Variation: Replace the Polish sausage with hearty mushrooms and use vegetable broth, and you’ve got a delicious meatless version.
• Extra Veggies: I sometimes toss in diced bell peppers or celery for added crunch and color—makes the soup even more vibrant and nutritious.
• Spice It Up: Add a pinch of smoked paprika or a little cayenne pepper for a subtle smoky heat that complements the sausage.
• Mild Version: If you prefer less tang, rinse the sauerkraut slightly to reduce acidity without losing all its character.

How to Make Sauerkraut Soup with Polish Sausage and Vegetables Recipe

Step 1: Brown the sausage for depth and flavor

Start by slicing the Polish sausage into bite-sized coins. Heat your vegetable oil in a skillet over medium-high heat and add the sausage pieces. Keep flipping often so they brown evenly on all sides—this develops a gorgeous smoky flavor and gives the soup a delicious base. Once browned, transfer them to a paper-towel-lined plate to drain any excess oil.

Step 2: Prepare the slow cooker with the creamy broth

Coat your crockpot with non-stick cooking spray or use a liner to make cleanup a breeze. In a bowl or measuring cup, stir together the cream of chicken soup, cream of mushroom soup, chicken broth, and water until smooth. This creamy broth is what gives the soup that satisfying, rich mouthfeel without adding a ton of effort.

Step 3: Add veggies, sauerkraut, and sausage

Pour the creamy broth into the slow cooker and then stir in the sauerkraut with its juice, diced onion, carrots, drained canned potatoes, and the browned sausage. This mix combines vibrant veggies with tang and savory chunks of sausage, layering the flavors beautifully as it cooks.

Step 4: Season and cook low and slow

Sprinkle the dill weed, minced garlic, sea salt, and black pepper over the mixture and give everything a gentle stir to disperse the seasoning. Cover the slow cooker and cook on high for 4 hours, or if you have more time, on low for up to 8 hours. The slow simmer lets the flavors meld into a harmonious, rich soup that’s loaded with cozy goodness.

How to Serve Sauerkraut Soup with Polish Sausage and Vegetables Recipe

Garnishes

I love topping this soup with a sprinkle of fresh chopped parsley or dill to brighten it up and add a pop of color. A dollop of sour cream is a classic finishing touch that balances the tanginess with creaminess—definitely an ingredient I keep nearby when serving.

Side Dishes

Serve alongside crusty rye bread or soft pretzel rolls—they’re perfect for dunking and soaking up all that flavorful broth. Sometimes, I like pairing it with a crisp green salad tossed in a simple vinaigrette for a refreshing contrast.

Creative Ways to Present

For special occasions, I’ve served this soup in rustic bread bowls—that always impresses guests and adds an extra cozy touch to the meal. Garnishing with edible flowers or a swirl of smoked paprika-infused sour cream makes it look restaurant-worthy without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover Sauerkraut Soup with Polish Sausage and Vegetables in an airtight container in the fridge for up to 4 days. The flavors actually deepen after a day, so your soup tastes even better the next day. Just give it a good stir before reheating.

Freezing

This soup freezes beautifully! I portion it into freezer-safe containers or heavy-duty zip bags, leaving a little space for expansion, then freeze for up to 3 months. When thawing, it defrosts evenly and keeps all that hearty flavor intact.

Reheating

Reheat leftovers gently on the stove over medium-low heat, stirring occasionally. I avoid microwaving directly to prevent the sausage from drying out and to keep the soup creamy and delicious. If it seems thick, just add a splash of broth or water to loosen it up.

FAQs

Final Thoughts

This Sauerkraut Soup with Polish Sausage and Vegetables Recipe has become one of my true comfort food staples. It’s reliable, delicious, and generously fills your kitchen with cozy aromas that make everyone gather around the table. I genuinely recommend you give it a try—you don’t need to be an expert cook to nail this, and the results are so rewarding. Once you taste that perfect blend of tangy, creamy, and smoky, I think you’ll understand why my family goes crazy for it!

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